Chocolate Meringue Bread
1.
Chocolate meringue production: mix cocoa powder, caster sugar and low-gluten flour evenly, then add butter, gently rub into small particles by hand;
2.
Pour all materials except butter into the bread bucket, set up the dough mixing program;
3.
After 20 minutes, pause and add butter;
4.
The bread machine resets the kneading program. After 30 minutes of kneading, the dough can be pulled out of the film;
5.
Put the dough in a warm place for basic fermentation. The dough will grow to more than 2 times the original size. You can dip your fingers in high-gluten flour and poke a hole in the middle of the dough. The hole will not shrink, which proves that the dough has been fermented well;
6.
Take out the dough, ventilate and round, cover with plastic wrap and let it rest for 15 minutes;
7.
Roll the dough into a rectangle;
8.
Sprinkle chocolate beans evenly on the dough;
9.
Roll up from top to bottom, pinch the mouth tightly;
10.
Gently rub the strips again, connect the two ends together, and pinch it into a circle shape;
11.
Brush the surface with egg wash and coat with chocolate meringue cubes;
12.
Put the circle-shaped dough into the mold, paying attention that the side covered with the puff pastry is at the bottom of the mold;
13.
Continue to brush the egg liquid on the other surface of the dough, sprinkle the puff pastry grains evenly, and then proceed to the final fermentation;
14.
After fermentation is over, bake, preheat the oven to 175 degrees, bake for about 25 minutes.
Tips:
1. The water absorption of flour is different. Please increase or decrease the amount of liquid in the formula as appropriate.
2. Animal whipped cream does not contain powdered sugar and has a mellow taste. It cannot be replaced by vegetable whipped cream.
3. When shaping, the dough should be kneaded as long as possible, and the two ends must be squeezed tightly, otherwise it will fall apart.
4. When making puff pastry, the butter does not need to be softened, but should remain solidified, so that it is not easy to stick to your hands when rubbing. The remaining puff pastry can be put into a fresh-keeping bag and placed in the refrigerator for storage.
